Engadget - "It's dead simple to use, and is about the same size as a hand blender, so most folks won't have a problem finding a place for it in their kitchen."

CNET - "Certainly in the case of the Nomiku, the capability to use it with
existing kitchen accessories is a positive, not only because it is a
space-saver, but it makes it affordable too."

Wired Gadget Lab - "By making any pot in the house a sous vide with a portable device that can be stored in cabinet, the Nomiku could be a great addition to a foodie kitchen."

LA Weekly's Squid Ink - "Want to make a cheap cut of steak or bunch of carrots melt like butter? Throw them in a thermal immersion circulator for a half-day and revel in the results."

Serious Eats - "I really dig the styling of the prototype, the seemingly easy-to-use controls, the large control face, and its versatility."

Food 52 - "Everyone should be able to bring a little sous vide to their kitchen. Here’s to the end of overcooked meat, everywhere."

Let's cook better.

Hello, we are Q, Abe, and Bam. We created an immersion circulator for sous vide cooking called the Nomiku. It is beautiful and scientifically accurate enough for the professional chef, but made for the home cook.

Sous vide is
a simple process that uses precise heat to create perfect dishes. Just
put your desired ingredients into a bag, give it an airtight seal, and
then rest it in a Nomiku controlled water bath. The resulting food is
tender, moist, and other-worldly delicious.

Sadly, sous vide machines in the past have been too expensive ($1000+!) and complicated (six buttons?) for the home cook. Happily, the Nomiku has one knob that you turn to adjust the temperature and a screen that displays the temperature. You press the screen to turn the Nomiku on and off. The Nomiku clips on to any pot you already own and can be stored away after use; it is the most compact immersion circulator in the world. Other home sous vide machines like the Sous Vide Supreme don't circulate water.

Throughout our sous vide adventure we have always been active members of the maker community and voracious eaters. We wanted to share sous vide with the world so we created BagSoakEat.com for sous vide recipes and made a DIY kit for hackers from our little Lower East Kitchen. It became quite clear to us that if we really wanted to get everyone sous viding it would take more than a kit--- we'd have to make a consumer appliance.

While we taught classes bi-coastally to spread the good DIY cheer, we were also gearing up for a 111 day hardware accelerator (the first of its kind) called Haxlr8r in ShenZhen, China. Through the program we created a working prototype of the Nomiku and developed solid relationships with ethical facilities. Now, we just need the cash to press the go button on production. Our Nomiku prototype floored everyone at Q and Abe's wedding by making perfectly cooked steaks. The chefs at Brooklyn Botanic Garden's Palm House are now converts to the sous vide method. :-)

Our machine has been vetted by some of the best people in the appliance industry and they stand behind our design and technology. Dr. Abe Fetterman, co-founder and plasma physicist, worked closely with Dragon Innovation engineers who made the Roomba to make the guts of the Nomiku. Bam, co-founder and industrial designer, closely aligned the design ideas from our mentors at IDEO to make a beautiful and accessible appliance. He's also worked with Zoku in the past. Q, co-founder, is not a top chef, but she is a pretty good cook. She's tested over 100 sous vide recipes using our prototypes since the beginning of the fun a year ago (and we've made a lot of friends along the way).

Building a kitchen appliance takes more than just hardware. We need to rigorously test each Nomiku so it accurately and safely makes amazing dishes.

Bam and our prototype.

It is only with your support that we can bring the Nomiku into production. We'd be honored to have you on board and grow with us. At the $299 mark you can get your very own Nomiku! Do we have some recipes we want to share with you!!

Perfectly cooked Sous Vide short ribs

Here are some specs to get you better acquainted with the Nomiku:

Heater output: 750 Watts.

Circulation rate: 10 L/min.

Temperature accuracy: 0.2° C.

Temperature stability: 0.1 C.

Display: 1.3" full color OLED.

Minimum water height: 4 inches.

Live switching between Celsius and Fahrenheit.

Separate 120V (US + Canada) and 220V versions (the 220V version will work with 220V-240V, and will ship in March)

Our goal is to create the best immersion circulator for home cooks so everyone can have sous vide in their kitchen arsenal. Eating and sharing perfect food shouldn't be out of your reach.

Kickstarter is not a store.

Pledge US$ 499 or more
About $499

SAN FRANCISCO CLASS AND ONE NOMIKU: a three hour sous vide cooking class with co-founder Chef Bam Suppipat in San Francisco. Also, two tickets to our San Francisco Nomiku pop-up sous vide party. Sous vide goodness will be served.

Kickstarter is not a store.

Pledge US$ 499 or more
About $499

NEW YORK CLASS AND ONE NOMIKU: a three hour sous vide cooking class with co-founder Chef Bam Suppipat in Manhattan. Also, two tickets to our New York Nomiku pop-up sous vide party. Sous vide goodness will be served.

Kickstarter is not a store.

Pledge US$ 559 or more
About $559

TWO NOMIKUS! + Digital access to primer.
This offer is for the consummate entertainer and innovator who knows they'll need more than one. Please add $20 for international delivery. Nomiku comes out in the United States December '12 and internationally March '13.

Kickstarter is not a store.

Pledge US$ 10,000
About $10,000

Four Nomikus engraved with whatever you'd like (got a favorite novel?) and a personal sous vide class from all three co-founders in your house wherever you may live in the Continental United States or we'll fly you out to our place.

A mind-altering six-course meal.

Ten tickets to our sous vide pop-up parties in either Chicago, New York City, or San Francisco.